Jun 09 2026
Restaurants›Uchi Scottsdale›Muki-hotate Recipe

Muki-hotate Recipe

Inspired by Uchi Scottsdale
Time30m
Serves2

hokkaido scallop

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Ingredients

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Main Ingredients

Method

Preparation

  1. 1

    Prepare the Scallops

    Rinse the Hokkaido scallops under cold water and pat them dry with a paper towel. Remove the tough muscle from each scallop if necessary.

  2. 2

    Season the Scallops

    In a bowl, season the scallops with sea salt and freshly ground black pepper. Set aside to marinate for 10 minutes.

Cooking

  1. 3

    Heat the Olive Oil

    In a large skillet, heat the olive oil over medium-high heat until shimmering.

  2. 4

    Sear the Scallops

    Add the scallops to the skillet in a single layer. Sear for about 2-3 minutes on one side until golden brown, then flip and cook for another 2-3 minutes on the other side. Remove the scallops from the skillet and set aside.

  3. 5

    Prepare the Garlic Butter Sauce

    In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for 1-2 minutes until fragrant. Be careful not to burn the garlic.

  4. 6

    Add Lemon and Parsley

    Stir in the lemon juice and chopped parsley into the garlic butter sauce. Mix well.

  5. 7

    Combine Scallops with Sauce

    Return the seared scallops to the skillet and gently toss them in the garlic butter sauce to coat.

Serving

  1. 8

    Plate the Dish

    Serve the scallops warm, drizzled with the garlic butter sauce. Garnish with additional parsley if desired.

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